Fed & Fit

Creamy Paleo Bacon Pumpkin Soup

Soup is usually an after-thought for me. I love soup but I don’t always remember how much I love it until I’m eating it. When I’m eating it, it’s usually because I’m sick or my Aunt Susie in Seattle made a batch of her creamy kale soup.

While I happily slurp spoonful after spoonful of the warm, cozy, liquid meal, I think to myself, “I need to make soup more often.”

It’s a good thought.

It’s a good thought until I’m in my kitchen and I don’t know where to begin. I’m an expert at slow-cooker braised beef dishes, chili, and anything baked, broiled, or fried. So when I’m staring at my pantry and refrigerator, debating on what to cook, I default on my expertise. Soup is out the window before it really had a fighting chance.

Not today!

Today I’m making a dedicated post to soup. And bacon.

Creamy Paleo Bacon Pumpkin Soup | Fed and Fit-28

As promised, this is the 2nd of my 2 pumpkin recipes for the year …or at least for October. I’m thinking pumpkin needs to make a reappearance in December. Thoughts?

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This soup is mind-blowingly delicious. I crisp some pancetta in the soup bowl and use the grease as a base for the creamy pumpkin soup. After the other ingredients make harmonious savory Fall magic happen, I sprinkle bowls of the warm orange yumminess with the crispy bacon bits. OH man is it tasty.

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Thanks to my Austin for his fabulous man hand modeling.

While I know there is no shortage of great pumpkin soup recipes out there, I highly recommend you give this one a try. It’s filling, comforting, perfectly spiced, and really ridiculously good for you.

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Ready for the recipe?

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To start, snag an 8 oz package of pancetta. Bacon chopped up will work too.

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Toss it into a large pot on medium/high heat.

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After the pancetta {aka bacon} has gotten nice and crispy and you think it’s finished cooking, spoon out the meat bits and set them aside on a paper towel/plate.

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Don’t be afraid. This is not a science experiment. THIS is homemade chicken broth. “How and why” …is that what you’re thinking?

Homemade bone broth is extremely simple to make. Even better, the health benefits are long and convincing. Why does it look like chicken jello? That’s because it’s full of great natural gelatin. Homemade bone broth can help you in your fight to heal a leaky gut and is a tremendous source of calcium that our bodies can actually put to use.

I make my broth by putting an entire free-range organic chicken in my crockpot. I throw in some veggies/spices {celery, carrot, bay leaf, garlic, apple cider vinegar} and cover in water. Let it cook on low overnight and BAM! You’ve got a homemade superfood AND tasty moist chicken that’s great for shredding and eating in lettuce tacos. Read more about the benefits here. A mug of homemade bone broth each morning has allowed me to stop taking my glucosamine chondroitin! Whoop!

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Back to the soup. Add 2 cups of chicken broth {free-range store bought works too …do I sound like Ina Garten?} to your pot. As it heats, the globs will melt. I promise.

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Pumpkin time! Grab about 29 oz of canned pumpkin.

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Add it to the pot.

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Plop!

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Shake then pour in two 14 oz cans of full-fat coconut milk. I recommend you leave just a little of the coconut milk behind so that you can do a fun Jackson Pollock-ey swirl in your bowls …food art!

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Now that we’ve got all the major ingredients in the bowl, let’s season it up.

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Grab ½ tsp of ground ginger.

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Add it to the pot.

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Add ½ tsp of kosher salt.

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Then grab ½ tsp of ground cloves.

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Add it to the pot too.

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Whisk all the ingredients together and let it simmer on medium/low for about 15 minutes.

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If you’d like to add even more flavor, grab some fresh sage.

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Carefully give it a chop and set aside.

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Spoon your soup into bowls then drizzle with the leftover coconut milk.

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Remember your crispy pancetta {bacon} bits! Do you have any left? I made the mistake of “taste testing” a couple. Taste testing when I’m hungry never turns out well. I almost ate them all. Here are the lucky few to make it in a bowl!

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Sprinkle the bacon in the bowl. It will probably sink …don’t stress. Now you have the fun of diving for crispy bacon bits. Which is very similar to diving for bacon bits in a salad. I know you.

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Garnish with some sage {if you like} and enjoy.

PS. This soup reheats fabulously. It’s especially tasty, in fact, with a nice cold glass of cheap chardonnay and some trashy reality TV.

Print Print

Creamy Paleo Bacon Pumpkin Soup

Yield: 8 servings

Total Time: 30 minutes

Ingredients:

  • 8 ounces pancetta or bacon
  • 2 cups chicken broth
  • 29 ounces canned pumpkin
  • 2 14 ounces cans of full-fat coconut milk
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cloves
  • fresh sage, chopped {optional}

Directions:

  1. Crisp the pancetta or bacon in a large pot. Remove the bacon and set aside. Add the broth, pumpkin, coconut milk from 1 and ¾ cans, ginger, salt, and cloves. Let it simmer on medium/low for 15 minutes.
  2. Serve warm in a bowl topped with a drizzle of remaining coconut milk, crispy bacon, and fresh sage.

 

131018_pumpkin soup

   

55 Responses to “Creamy Paleo Bacon Pumpkin Soup”

  1. #
    1
    Michelleposted October 18, 2013 at 8:33 am

    this sounds delicious! i like the added touch of the bacon as well.

    • fedandfit replied: — October 21st, 2013 @ 1:53 pm

      Thanks, Michelle!

  2. #
    2
    Michelle W.posted October 18, 2013 at 10:14 am

    Salivating…

    • fedandfit replied: — October 21st, 2013 @ 1:53 pm

      Haha right? 🙂

  3. #
    3
    Seanposted October 18, 2013 at 10:26 am

    looks great, i am gonna try it with this acorn squash i got

    • fedandfit replied: — October 21st, 2013 @ 1:53 pm

      Acorn squash sounds like a delicious substitute! Great idea!

  4. #
    4
    Shonnieposted October 18, 2013 at 9:41 pm

    Looks amazing. Thanks for sharing your great chicken jello recipe. I wanted to know how to make that … and I happen to have two such birds chillin’ in my freezer. 😀

    • fedandfit replied: — October 21st, 2013 @ 1:54 pm

      Nice! It’s so easy and so, so good for you. Always happy to share 🙂

      • Shonnie replied: — October 22nd, 2013 @ 11:58 am

        🙂

  5. #
    5
    Shonnieposted October 18, 2013 at 9:42 pm

    Reblogged this on Diary of an Angry Fat Woman and commented:
    This looks super good … I would probably use a fresh pumpkin (cuz they are so fresh right now. 😀

  6. #
    6
    Katherineposted October 21, 2013 at 4:07 pm

    I’m not a big fan of bacon (I actually can’t even stand the smell of it) but this picture is beautiful and I may try it with a turkey alternative!

    • fedandfit replied: — October 23rd, 2013 @ 3:04 pm

      That sounds good too, Katherine!

  7. #
    7
    George's Momposted October 27, 2013 at 1:51 pm

    Just made it, exactly as the recipe said-absolutely fabulous and easy. Thank you!!

    • Cassandra replied: — February 19th, 2014 @ 8:30 pm

      Awesome! So happy you liked it 🙂

  8. #
    8
    Gina in DFWposted October 30, 2013 at 7:36 pm

    I just made this for dinner and it is delish! I made it exactly as the recipe states but did not add the optional sage (I’m not a big fan of sage). My DH also really liked it. This has just been pinned on my Pinterest Paleo board so I can easily find the recipe and make this wonderful soup again in the future. Thanks for the fantastic recipe!

    • Cassandra replied: — February 19th, 2014 @ 8:30 pm

      I’m so glad you liked it, Gina!

  9. #
    9
    Jessibelposted November 4, 2013 at 8:51 pm

    Do you know if almond milk or regular milk would work instead of the coconut milk?

    • fedandfit replied: — November 4th, 2013 @ 9:08 pm

      I’m sure it would work!

  10. #
    10
    Alyssaposted November 7, 2013 at 9:02 pm

    This looks so good… and I am in love with your photography. Every photo is perfect! Just wanted to let you know that I featured and linked to your recipe in this blog post: http://purelivingforlife.com/8-healthy-pumpkin-recipes/

    • Cassandra replied: — February 19th, 2014 @ 8:31 pm

      Thanks, Alyssa! 🙂

  11. #
    11
    nikkilynnspposted January 24, 2014 at 2:27 am

    Is this a healthy recipe?

    • Cassandra replied: — February 19th, 2014 @ 8:31 pm

      I’d say so! It’s made from whole, natural ingredients that are conventional grain, dairy, and refined sugar free 🙂

  12. #
    12
    Jessicaposted April 2, 2014 at 8:45 pm

    Question – did you make the bone broth with the entire chicken? I’ve been wanting to make some, but it sounds so much better to make it with a whole chicken so that you get the meat and the broth too. Was the broth just the liquid leftover? Or did you use the bones after taking the meat off the chicken? So many questions haha 🙂 Also this looks incredible!

  13. #
    13
    Stephanieposted September 27, 2014 at 11:34 pm

    SOOO GOOOOD oh goodness! I found the recipe yesterday and have been looking forward to making it for dinner all day! I had all the ingredients on hand and was in the mood for something fall and this is so good! I’m usually weird about foods that aren’t spicy but the flavor combination here with the bacon is killer! I’m someone who loves pumpkin and bacon together so this was perfection. I love following you on instagram and seeing all the fun and delicious parts of your life! Now I’ll have to go and make everything!! 🙂

    • Cassy replied: — October 2nd, 2014 @ 7:55 pm

      Your comment totally made my day, Stephanie! Thank you!

  14. #
    14
    LaLaLandposted November 5, 2014 at 8:40 pm

    Can I use heavy cream instead of coconut milk, or would that be too heavy?

    • Cassy replied: — November 6th, 2014 @ 8:26 pm

      You could definitely use heavy cream! It might be rich, but it would definitely be delicious.

  15. #
    15
    ericposted November 17, 2014 at 8:10 pm

    it all seemed to be going well until you used canned pumpkin…..(that doesnt seem paleo to me…) Why not used fresh roasted pumpkin? You’re introducing BPA and any other chemicals from that can! Why even use the great chicken stock you made then?

    • Cassy replied: — November 24th, 2014 @ 5:11 pm

      Hi Eric! Thanks for your note. You’re welcome to use fresh roasted pumpkin in the soup – that sounds delicious. There are now some BPA-free, organic pumpkin puree available that I’ve gravitated towards in recent months. Using the homemade chicken stock and the canned pumpkin together is along the lines of “don’t throw the baby out with the bath water.” Making small positive changes will influence small positive results. The convenience presented by a recipe of this sort helps many readers commit to making those small changes.

  16. #
    16
    Susanposted July 10, 2015 at 6:29 pm

    I made this today. I had a lot of pumpkin puree in the freezer from last autumn so I used that instead of canned pumpkin puree. Other than that, I made this recipe exactly as posted above. Oh. My. God. This tasted so freaking delicious. I was seriously not expected it to come out as well as it did. Even my picky husband liked it so you know it’s good. Thank you for posting this recipe.

    • Kelly replied: — July 12th, 2015 @ 8:57 pm

      Hi Susan! Thank you so much for the kind words and I’m so glad you and your husband loved it! Using your own pumpkin puree sounds delicious. I can’t wait for pumpkins to be in season again!

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